Buckwheat Bread Recipe: Simple 3-Ingredient Bread Without Yeast

This simple buckwheat bread is not only gluten-free but also wonderfully aromatic thanks to fermentation and optional bread spices. Perfect for breakfast or as a savory snack.

Ingredients

• 500 g buckwheat, 200 ml water, 1 tsp salt, optional: 1 tsp caraway, 1 tsp anise, 1 tsp fennel

Preparation

1. Soak the buckwheat
   Place the buckwheat in a bowl, cover with enough water, and soak for 12 hours.

2. Drain and blend
   Drain the soaking water through a sieve. Blend the grains together with 200 ml fresh water and 1 tsp salt in a blender until smooth.
   Mix in 1 tsp each of caraway, anise, and fennel to taste.

3. Fermentation
   Let the dough ferment in a covered bowl at room temperature for 20 hours. The dough should bubble and have a slightly sour smell.

4. Prepare the baking pan
   Grease a RoadBaker baking pan. Pour in the fermented dough and smooth the surface slightly.

5. Bake
   Bake at low heat for 70–80 minutes until the bread is fully cooked.

6. Let cool
   Remove the finished bread from the pan and let it cool on a rack before slicing.

This bread is slightly crispy on the outside, soft inside, and has a fine, nutty aroma – ideal for anyone who wants to enjoy gluten-free!